Oh, holy cow, y’all, this pie is so good I can hardly stop eating it long enough to tell you how to make it! I can’t WAIT to serve this recipe at Thanksgiving when my family is all here!


2 cups pumpkin puree, canned or fresh
3/4 cup milk – I use skim
1 cup light cream
1/2 cup brown sugar
1/2 cups white sugar – I use Splenda
1 1/2 teaspoons ground cinnamon
1/4 salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup Texas Apple Cinnamon Rib Candy
1 tablespoon flour
3 beaten eggs
1 large unbaked pie crust (Or make your own.)

What to do:

Preheat your oven to 450. In a large bowl, mix together – and thorough – everything in the above list except the pie crust. Make sure all the ingredients are blended well.

Pour the mixture into the pie shell and bake for 10 minutes at 450. Reduce the temperature to 350 and bake for 45-60 minutes until the filling has “set” and the crust is nicely browned. After 45 minutes, keep checking every five minutes or so. The toothpick test is usually pretty accurate for pie filling.

Let the pie cool, dollop it with whipped cream, and stand back. The touch of zingy spice from the Rib Candy, and the hint of apple in it, too, will turn your pumpkin pie from ordinary into spectacular.

My kids like it when I slice Granny Smith apples very thin and make a design on top of the “set” pie. That’s healthy, but please don’t tell them that.

Did I mention that this baking pie will make your whole house smell absolutely fantastic?